Kadai chicken is not ideally one of my favorite dishes. But some how since past few weeks, I had this crazy craving to try out chicken kadai at home. I don’t know but guess I had more craving for the diced capsicum rather than the chicken in it. ;p
I referred many recipes but the pictures in it didn’t appeal to me as in it didn’t give me the restaurant version feeling. So then I started my research for kadai paneer instead. The base recipe remains the same for both only difference is that for veg version with paneer, you don’t have to marinate the paneer. I have not tried the veg version myself though. This is what I tried and achieved with chicken.
- 250-300gms chicken, boneless or with bones, cleaned washed and cut into medium pieces.
- 1 small tomato, roughly chopped
- 2 small onion,(1 roughly chopped and other diced)
- 1 small capsicum, diced (green pepper or you can use any color pepper of your choice)
- 2 garlic cloves
- 1/4 inch ginger
- 2 green chillies, slit
- 1/2 tsp ginger garlic paste
- pinch + 1/4 tsp turmeric powder
- 5-10 cashew nuts
- 1/4 tsp kasuri methi
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 2 tsp Kashmiri red chili powder
- 1 tbsp coriander leaves, finely chopped
- sugar as per taste
- 2-3 tsp yogurt
- 1 bay leaf
Kadai Masala :
- 1 tsp cumin seeds
- 1 tsp black pepper
- 2 tsp coriander seeds
- 2 cardamom
- 1/2 inch 4 pieces cinnamon
- 3 cloves
- 2 strands of mace
- Marinate the chicken with salt, turmeric powder, ginger garlic paste and keep aside for at least 30 mins.
- Soak the cashew nuts in warm water.
- In a pan, heat a tsp of oil. Add the diced capsicum and onion with a pinch of salt. Toss and fry till the onion is transparent but not brown.
- Remove this and keep aside.
- In the same pan, add another 2 tsp of oil and fry the green chillies, ginger, garlic, onion and tomatoes with a pinch of salt till the tomatoes become mushy and onion transparent.
- Allow this to cool and then grind it to a smooth paste along with soaked cashew nuts.
- Grind the ingredients under kadai masala to a coarse powder.
- In a pressure cooker, pressure cook the chicken pieces for 2-3 whistles.
- In a pan, heat around 2-3 tbsp oil. Add the bay leaf.
- Now add the tomato onion paste and fry till oil separates.
- Add the turmeric powder, chilli powder, cumin and coriander powder and mix.
- Add the kadai masala and mix again.
- Add water enough to adjust consistency. Add the cooked chicken and stir fried capsicum onion pieces.
- Add salt and sugar as per taste. Mix well and bring to boil.
- Add yoghurt, kasuri methi and coriander leaves.
- Serve hot with naan, roti or chapati.